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Friday, 4 May 2012

Wild Weed Tortilla

Last year I think I overdosed on wild garlic, not literally - just in a culinary sense. I dubbed my two week wild garlic culinary binge as The Wild Garlic Chronicles, even cheekily Wild Garlic Girl. So as you can imagine, I have been a little hesitant foraging for some this year, but whilst driving through a narrow lane a week or so back, I spotted some growing and decided to return to forage for some. On return the wild garlic was shooting up its edible flower buds like firework sparklers.

Its funny, around this time I struggled to find many Wild Garlic recipes in cookbooks and on the Internet, but this year - wow - there has been an explosion both the Internet and blogosphere and you can find lots of ideas and inspiration for your foraged wild garlic. Other than the usual pestos, soups, breads, pasta dishes, potato cakes and egg dishes like frittata, souffles and quiches, you will find it in scones, quinoa patties to deep or shallow fried fritters, added to 'curry style' dishes, as well as enhancing traditional recipes like basic pastry, coleslaw, mayonnaise, aioli and salsa verdes . Anyway, this was going to be a plain old 'Wild Garlic Tortilla', but having briefly visited my Dads allotment a couple of days ago I picked some wild stinging nettle and in my own garden some young dandelion leaves, so I decided to add some of these to the tortilla. I wanted a little more texture too, so in place of my usual garden peas, I also threw in some cooked chickpeas.

I garnished the completed Wild Weed Tortilla with wild garlic flowers for optional extra heat, for those who dared for a little extra bite.

My nephew who was out with friends said he strolled through a blustery farmers market this weekend and saw some pots of Wild Garlic Hummus being sold. I couldn't help but wonder if the source of inspiration came from my humble blog and would this be acknowledged or not. Regardless I am proud to boast that presently my 'Wild Garlic Hummus' recipe ranks as number one, two and three on google. I am sharing this pungent flowery recipe with Karen at Lavender and Lovage and Kate of What Kate Baked for their Tea Time Treats. The theme this month is Floral Flavours and Flowers. I do hope my savoury flower submission is accepted with its edible wild garlic flower buds. I know some days I would prefer a savoury tea time treat as opposed to to a sweet one. What about you?!

Wild Weed and Potato TortillaServes 6 - 8 depending on appetite and cut slicesIngredients4 tablespoons olive oil1 medium onion, sliced4 - 6 medium potatoes, thinly sliced (preferably with a mandolin)Salt and pepper to taste1 tablespoon olive oilA good handful of each: wild nettle, wild garlic and dandelion leaves, thoroughly rinsed, stalks removed and roughly chopped.400g cooked chickpeas6 eggs, beatenWild Garlic Flowers for GarnishMethodHeat oil in a frying pan measuring about 9 inches with high sides. Heat oil, add the onion and cook until soften, then add in the potatoes and cook for about 10 - 15 minutes on medium heat until they are beginning to soften and turn golden, flipping them over now and again. Season with salt and pepper. Tip into a large bowl. In the same pan, heat 1 tablespoon olive oil, then stir in the wild weeds, and cook until wilted. Then tip back in the potatoes, add in the cooked chickpeas and stir well to distribute the wild weeds, chickpeas and the onion. Adjust seasoning if necessary. Gently pour in the beaten eggs, reduce the heat and allow to set, this may take a while. When it appears set and no longer soft in the middle. Cover the frying pan with a large plate or lid and invert the potato tortilla over onto the plate or lid. Then gently slide the upturned potato tortilla back into the frying pan. Increase the heat and cook the tortilla for a few more minutes until set and golden. Transfer the Wild Weed and Potato Tortilla onto a large serving plate and serve slices either warm or at room temperature. Garnish each slice with a wild garlic flower bud. Based on this recipe of mine.

Thanks Sue. Your right, it is frugal - moreso if your hens are laying those eggs :) Oneday I will get chooks. Hope you find some wild garlic and Yeah they are also known as ramps in some parts of the world. I do like nettle, in fact its my favourite weed to eat.

Ooooh, this post made me go out for a forage. I have just had a 'Wild Weed, Ham, Cheese and Tomato' omelette. It was delicious. The wild garlic gave a lovely mild hint of garlic, I used buds and leaves. The nettles were my favourite, delicious taste and texture, I only used the young tips and who would have thought Dandelion and cheese would be a flavour match made in heaven? Thanks for the inspiration. :)

I tend to pick them whilst wearing thick goves and through plastic carrier bags, I have to admit I always still somehow get stung too by the nettles - I guess its one of the hazards of foraging. Sorry I can't offer any more different advice than what you are doing already.

You have to be careful foragign for wild garlic here too, esp. if its on private land then you need permission, but I think it is so plentiful that it should be enjoyed in season. I had planted a small patch in my old home too, it was doing well.

Everywhere I read lately is about thistles and weeds in things. Funny how our lives run in themes. Having said that your tea time treat looks delicious and I agree with you sometimes you need a little savoury to keep the balance just right.

Thanks Mark - I think you would be surprised at how popular it would be on the menu, esp. if some celebrity chef was flogging it, me however - I am a very very small fish. And nope you don't want chips with it, really - its full of potatoes as it is.

This is JUST fabulous and I LOVE cooking with chive flowers.....such a BRILLIANT savoury entry for Tea Time Treats thanks! Shhh.....don't tell too many people, but I am MORE a savoury tea time treats person than a sweet one! Always gravitate to the cheese scones first! THANKS for this entry and OF COURSE I will accept it! It is FLORAL after all! Karen

I agree that savoury tea time treats are a welcome change to the sweet ones - love all the wild weeds in this tortilla - and when I think wild garlic I think of all your creative recipes with it - am sure I am not alone in this - have you ever cooked with dried wild garlic?

Looks marvellous! Unfortunately I missed most of the wild garlic season :( I had it only in a sauce with white asparagus and as pesto). Sad isn't it.But I will bookmark this recipe for next spring :)and the garlic flowers are sure pretty :)

Thanks Torwen,I haven't had much of an appetite for wild garlic this year, I think because I overdid it last year. On the plus side, since moving from Scotland to Wales, I have identified a few places to pick it, so I know where to go. No more hunting/sniffing for it.